This week, we jump right into listener questions, including: how to scale up latke production at home, what to teach to a group of culinary students in Israel and more. Dave waxes poetic about the value of traditional techniques, vents about Amazon.com’s vendor services, and gets confused about the prospect of very-long-duration coffee roasting.
Plus, everybody’s Thanksgiving Rundown, and today’s Classic in the Field: The NYPL’s Best Book on Ham – Bacon and Hams (1917) by George Nickels.
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